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Pound Cake with Coon Rock Eggs

From Cheryl DeMent and Melbadeen House

Read the whole recipe before starting!!!!!

1/2 cup Crisco

2 sticks butter

3 cups sugar

1 cup milk

3 1/2 cups flour (sifted 3 times....makes a difference)

1 teaspoon baking powder

1/2 teaspoon salt

5 eggs....add 1 at a time

1 tablespoon vanilla extract

1 tablespoon lemon extract

Mix butter, Crisco, and sugar and beat until creamy.  Add milk, then flour, salt, and baking powder.  When well mixed, add eggs one at a time.  Then flavoring.  Cook at 325 degrees for the first 40 minutes, turn over down to 300 and cook for the remainder of the time (usually close to an hour, but test it with a toothpick near the center).

"I add the salt to sugar and Crisco. Sift the baking powder in the second or third sifting of flour.  1 tablespoon of lemon extract with 1 teaspoon of almond extract is actually my favorite flavoring."

Drunken Chicken

From Jamie DeMent and Richard Holcomb

Whole 4 to 5 lb. Coon Rock chicken

Salt

Fresh ground pepper

Olive oil

1 16oz. can beer (any brand)

Your favorite fresh herbs

Aluminum foil

Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Rinse chicken with cool water. Pat dry. Season chicken well inside and out with olive oil, salt, pepper and herbs.

Open can of beer, take a big swallow or pour out one ounce. Add more fresh herbs to beer. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.

Grilled Squash

From Jamie DeMent and Richard Holcomb

   

4 medium squash (any summer squash will do)

1/2 cup melted butter

2 tablespoons ground cinnamon

salt and pepper to taste

Preheat the grill for medium heat.

Cut the squash into 1/4 inch to 1/2 inch thick slices so that you have nice size pieces that won't fall through the grill.

Brush squash with butter, and season liberally with cinnamon.

Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Turn occasionally to prevent sticking or burning.  Sprinkle with salt and pepper to taste.

Watermelon Salsa

Chef Sarig Agasi of Zely & Ritz

½ small watermelon, cut into small cubes

½ red onion, finely diced

1 chile, seeds and membrane removed, finely diced

3 small cucumbers, seeds removed, finely diced

1 bunch cilantro, chopped

¼ cup lime juice

salt and pepper to taste

In a bowl, combine watermelon, onion, chile, cucumber, cilantro and lime juice. Just before serving, season with salt and pepper.

Various Greens

Jamie DeMent

Sauté (all greens except for lettuces)

Rinse greens well in cold water.  Drain and cut leaves into ¼ to ½ inch strips. Heat oil (olive or vegetable) over medium-high heat in a well-seasoned heavy skillet or wok. Add the greens and cook, stirring often, for about 5 to10 minutes – or until the greens are tender.  Season with salt, pepper, garlic, lemon juice, herbs, hot pepper, sesame oil, vinegar, soy sauce or any other spice that catches your fancy.

** For wilting greens, follow the instructions above but cook for less time (about 3 minutes) and use less oil.

Steamed (spinach, kale, cabbage, kohlrabi, collards, mustards, African and Asian greens)

Rinse greens well in cold water and leave whole. Bring about 1 inch of water to a boil in a large, deep pot over high heat.  Cook Greens until limp and dark green – a few minutes. Drain and chop coarsely.  You could also steam greens in a bamboo steamer over a pan of boiling water.  Serve warm at room temperature or slightly chilled, seasoned with salt, pepper, garlic, lemon juice, herbs, hot pepper, sesame oil, vinegar or soy sauce.

Boiled “like me-maw used to make” (collards, kale, mustard greens or turnip greens)

Rinse greens well in cold water and leave whole. Bring a large pot of water to a boil.  Add salt when water boils. Drop the greens into the water and cook uncovered until tender – about 5 to 20 minutes, depending on the variety and how you like them. Drain, press out excess moisture, then toss with olive oil salt, and pepper. If you use the greens as a filling or an ingredient, rinse under cold water, squeeze out the excess water, and then finely chop.

Savory Sweet Ham Roast

Jamie DeMent

3 to 4 lb ham roast

½ cup brown sugar

2 tbs dried sage

1 tbs rosemary

1 tbs kosher salt

olive oil and pepper to taste

Mix brown sugar, sage, rosemary, kosher salt, and pepper.  Moisten rub with olive oil until it is the consistency of a paste. Rub liberally on ham roast, place in baking pan, and cover with foil.  Cook in oven at 300 degrees until juices run clear (about 2 hours).  Uncover and roast 15 more minutes to brown and check with meat thermometer.  Serve with sautéed greens and a good pinot noir.